Aren’t these potatoes pretty, all dressed up in their red and green? I made them last year for our office Christmas Party and they were a big hit. These little potatoes were so simple to whip up, yet looked so elegant on the cocktail buffet table. And best of all, you can make them a day in advance, perfect for office parties or when you want to have more time to relax with your holiday guests.
Now I realize some people will coil away from anything “Caviar”, thinking fishy fish eggs. Believe me, these little jewels aren’t “fishy” at all. Caviar as a garnish is a wonderful touch, lending sophistication to any occasion.
Christmas Party Potato Platter with Fresh Dill & Red Caviar
15 small new potatoes (1 1/2 pounds)
2/3 cup sour cream
Dill weed springs for garnish
Red caviar for garnish
Heat water to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Simmer 20 to 25 minutes or until tender; drain and cool.
Cut potatoes in half; place cut sides up on serving tray. (Cut thin slice from bottom of each potato half, if necessary, to help stand upright.)
With a small spoons, create a small well in the center of each potato half. Place pulp in a bowl. Mash well with sour cream until smooth. Taste and season with a little salt and pepper if desired.
Top each potato half with about 1 teaspoon of the sour cream mixture. Garnish with fresh dill and a little red caviar. Cover and refrigerate about 2 hours or until well chilled.